Ingredients for 12 slices (22cm cake mould )

Spelt flour (Type 630) 400g

440 ml 100% orange juice

40 g lemon oil

40 g EV olive oil

18 g BP

1tsp cinnamon powder

30g cornstarch

240g powdered sugar

100g carrot

+1tbsp Amaretto

Preheat oven for 190-200℃

Step 1

Sift all flours, sugar and baking powder in a big bowl.

Step 2

Shred a carrot.(=100g)

If you use a cake mold to measure the oil (80g in this case),

You do not need to apply excess oil to the cake mold.

Step3

Add all the wet ingredients into a bowl of dry ingredients.

And then shredded carrot and mix it well.

Step4

Pour the batter into the mold.

Step5

Bake it for 45-50mins at 175℃.

Step 6

After 45-50mins of baking , it should look like this.

Brush the cake with Amaretto while it is still hot in the mold.

When the cake has cooled to room temperature, remove the cake from the mold:)

UPDATE

The sauce is made with a pack of Dr.Oetoker vegan creme VEGA and 10g sugar.

(Just mixed in a bowl)

It's not the healthiest topping option but a drizzle of vegan cram will not kill you.

Carrot cake

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